At-home Cooking Requires Measuring More than Just the Ingredients

Proper cooking of foods to safe internal temperatures is one of the most effective ways to prevent foodborne illnesses. Several types of food thermometers are available for purchase, and choosing the right one when cooking at home will help to keep food safe for your family. This publication provides specific information on how to use different thermometers in different foods.

Where to Start

Using the right thermometer in the right part of the food is crucial to ensuring a correct temperature reading. Table 1 presents the most common thermometers and methods for use. Always follow the manufacturer’s directions.

Table 1.

Common food thermometers and how to use them

Type of Thermometer

Placement and Duration

Considerations

Dial

Instant-read, bimetal

2–2½ inches into the thickest parts of food

15–20 seconds

Used for roasts and casseroles

Can be used for thin foods if inserted sideways into the food through the center

Use near the end of cooking

Not designed to stay in the food while it’s cooking

Oven-safe, bimetal

2–2½ inches into the thickest parts of food

1–2 minutes

Used for thick foods (roasts) / deep-dish foods (casseroles)

Not for thin foods (less than 3 inches thick)

Temperature should be tested in more than one place

Designed to stay in food during cooking

Digital

Thermistor

At least ½ inch into food

10 seconds

Can be used for thick or thin foods

Some can be calibrated

Use near end of cooking time

Not designed to stay in the food while it’s cooking

Thermometer-fork Combination

At least ¼ inch into thickest parts of food

2–10 seconds

Proper for most foods

Cannot be calibrated

Convenient for grilling or oven-cooking

Use near end of cooking time

Not designed to stay in the food while it’s cooking

"Well, it looks done…."

Measuring food temperature with a food thermometer is the only way of knowing if your food has reached a safe internal temperature. Color of meat is not a reliable indicator of doneness. The meat may have not reached the proper temperature, or it may even be overcooked. This is why it is important to use a thermometer designed for the job—instead of relying only on our eyes. Food can be cooked to doneness and still be juicy and flavorful…and safe to eat! Here are a few recommendations for measuring the temperature in different foods.

Thin meat: patties, chicken breasts, and pork chops

If possible, use a thermistor and insert it in the thickest part, away from bone and fat.

If you are using a bimetal thermometer, insert it 2 to 3 inches, which is usually the full length of the sensing area.

Thick meat: beef, lamb, or pork roasts

Insert the thermometer midway through the center of the roast, away from the bone.

For irregularly shaped foods, check the temperature in different places.

Poultry

Whole: Insert the thermometer into the thickest part of the thigh, away from the bone. While the "pop-up" style devices now common in whole poultry products may be considered reliable as doneness indicators, using a conventional meat thermometer as an additional tool is a good practice to ensure safe internal temperature.

Stuffed: The center of the stuffing should be checked and its temperature must reach 165°F.

Parts such as legs: Insert into the thickest part of the meat while avoiding the bone. For irregularly shaped parts, check temperature in multiple locations. In addition, thermometers may need to be inserted sideways to get an accurate reading.

Combination dishes, casseroles, soups

Insert the thermometer into the thickest part of the dish or the center.

Check temperature of egg dishes and dishes with ground meat and poultry in several locations.

Safe Minimum Internal Temperatures

Table 2.

Safe minimum internal temperatures for your home-cooked foods

°F

Food

165°F

Poultry (whole, pieces, and ground)

Stuffing

Combined dishes and leftovers

Food cooked in microwave

160°F

Ground beef, pork, veal, and lamb

Egg dishes

145°F

Beef, pork*, veal, and lamb (steaks, roasts, and chops)

Fish

*Whole cuts of pork (e.g., roasts, loins, chops) also need a 3-minute rest time after removal from the heat source. During these three minutes, the meat's internal temperature remains constant or continues to rise, which destroys harmful bacteria.

Footnotes

1.

This document is FCS1083, one of a series of the Family Youth and Community Sciences Department, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Adapted from the United States Department of Agriculture. First published July 1998. Revised October 2000, October 2011, and March 2012. Please visit the EDIS website at http://edis.ifas.ufl.edu.

The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services only to individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national origin, political opinions or affiliations. For more information on obtaining other UF/IFAS Extension publications, contact your county's UF/IFAS Extension office.

U.S. Department of Agriculture, UF/IFAS Extension Service, University of Florida, IFAS, Florida A & M University Cooperative Extension Program, and Boards of County Commissioners Cooperating. Nick T. Place, dean for UF/IFAS Extension.